I made this last night for my husband since it was father’s day and he loves shrimp. This was my first time making shrimp in the slow cooker, and it definitely won’t be the last! I didn’t realize how much I love shrimp until I made this recipe. It was just so fantastic and easy. I made this with mashed red potatoes and corn on the cob which was definitely the perfect combination. I would have to say that this was one of my favorite meals ever.
- 2 pounds fresh raw shell-on shrimp
- 1 stick butter (I used a dairy free, soy free butter)
- 1/4 cup olive oil
- 1/4 cup gluten-free Worcestershire sauce
- 1-2 tablespoons Tabasco sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- juice of 3 lemons
- 1 tablespoon chopped fresh basil
Directions: Use a 6- quart slow cooker. Rinse the shrimp, but don’t soak them too much. Put the shrimp into the stoneware with the butter, olive oil, and Worcestershire sauce. Add the Tabasco, salt, and pepper, then ass the lemon juice and basil. Toss just a bit with a big spoon to mingle the flavors the flavors. The butter will be in big stick, but that’s okay. Cover and cook on high for about 2 hours, checking every 30 minutes. You’ll know the shrimp is done when it has turned pink, and can be peeled easily. Mine was done at 1 hour and 5o minutes.
Little Debbie’s Tip: I used Udi’s gluten-free bread to sop up the juice in the slow cooker. Yummy!!
Credit: Stephanie O’dea (Make It Fast, Cook It Slow)